1 Video | Photo: Popcorn Shrimp with Chili-Lime Dipping Sauce Recipe
Ingredients
Dipping Sauce:
- 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice (about 1/2 lime)
- 1/2 teaspoon ancho chili powder
- 1 lime, zested
Shrimp:
- 1/2 cup all-purpose flour
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 4 egg whites
- 3/4 cup cornmeal
- 1/4 teaspoon black pepper
- 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
- 2 tablespoons canola oil
- Spray cooking oil
Dipping sauce:
Directions
If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.
Prepare the Shrimp:
Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
Serve shrimp with dipping sauce.
Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce
Per Serving:
Calories 210; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 1.5 g) ; Protein 15 g; Carb 18 g; Fiber 1 g; Cholesterol 90 mg; Sodium 360 mg
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By sylviastar_570098
Downey, CA
on March 17, 2011
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I am also going to use the panko breadcrumbs next time or process the cornmeal in my food processor until it's extra fine. I will make it again. Doesn't compare to the fried version but if you're on a diet, this is a good version.
By cletts1975
on November 14, 2010
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I thought the shrimp were great! I used a larger shrimp and also a very fine cornmeal, actually I think it may have been a fine cornmeal for instant polenta. I used bags for the flour and cornmeal mixtures and shook the shrimp in them - made for a much easier and quick breading process. Will definitely make this again.
By danabroadrick_8...
clinton, IA
on October 22, 2010
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I tried this recipe out because I wanted to make a lighter version of deep-fried breaded shrimp. I followed the recipe exactly, and felt that the coating was a little bit too heavy and dry for me. I think mostly because of the cornmeal. It is very course and grainy and makes a good coating for catfish, but I don't think it's very good on shrimp. I think I may try this recipe again, but with panko bread crumbs intsead of cornmeal. I do like Ellie's tip though about heating the pan first. I think this helps brown the shrimp better.
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